Having your cake and eating it too, damn it!

Because of the foul weather yesterday, we decided to stay in for Mike’s birthday and spend a quiet day at home for some much needed rest and relaxation. While Mike caught up with friends and family over the telephone, my plan was to whip up a fabulous birthday cake and scrumptious dinner for us to enjoy to celebrate this special day. Things never go as planned, of course, and a succession of culinary disasters foiled all of my good intentions. Without my electric mixer, I failed to make the egg whites whip into anything more than flaccid, oozing foam. (Clearly, I need to practice my technique.) And yes, there was broken glass involved and the scent of smoke still lingers in the apartment. The body of the cake itself however turned out quite well and was a delicious treat to sink our teeth into after all the cleaning up. It was saved by an impromptu vanilla sauce and sprinkled coconut flakes. Mike seemed to like it too, he had seconds!

Birthday Coconut Layer Cake (adapted from Maida Heatter and Amanda Hesser)

2 1/2 cups sifted cake flour
1 tbsp baking powder
1/4 tsp salt
1 stick unsalted butter
1 tsp vanilla extract
1 1/2 cups sugar
2 eggs
1 cup milk
Finely-grated zest of one large orange
A few spoonfuls of melted and strained apricot preserves

For the icing :
4 egg whites
1/2 cup light corn syrup
2 tbsp water
2 1/2 cups confectioners’ sugar
Pinch of salt
1 tsp vanilla extract
1/2 tsp almond extract
4 cups moist, grated coconut

Adjust rack to the center of your oven and preheat to 375º F. Butter two 9-inch round layer cake pans. Line the bottoms with parchment, butter the paper, and then dust the pans lightly with flour. Set aside. Sift together the flour, baking powder and salt and set aside.

In a mixing bowl, beat the butter with an electric mixer to soften. Pour in the vanilla and sugar and beat for a few minutes. Drop in the eggs and continue beating until smooth. On the lowest speed add the dry ingredients in three additions–alternating with the milk in two additions–scraping the bowl and beating only until smooth after each addition. Stir in orange zest.

Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake until the cakes come away from the sides of the pans and tops spring back when lightly touched, about 25 to 30 minutes. Remove from the oven and let stand for 5 minutes. Cover with baking racks and invert. Remove pans and papers. Cover with racks and invert again. When the layers have cooled completely, place one layer on a cake plate, upside down. Using a narrow metal spatula, spread with a thin layer of apricot preserves.

Now prepare the icing: Mix the egg whites, corn syrup, water, confectioners’ sugar and salt in the top of a large double boiler. Place over hot water over moderate heat. Beat with an electric mixer at high speed until mixture stands in peaks when the beaters are lifted, about 5 minutes. Immediately transfer to a large bowl to stop the cooking. Add the vanilla and almond extracts, and continue beating, scraping the bowl often with a spatula, until very thick and smooth, about 5 minutes more.

Spread 1/3 of the icing on the bottom layer and sprinkle with 1/3 of the coconut. Place the second layer on top, right side up. Spread the top with the remaining preserves. Spread the remaining icing on the top and sides of the cake. With the palm of your han, press another third of the coconut onto the sides and sprinkle the remaining evenly over the top.

Makes one scrumptious cake of about 10 slices.